Adult S’mores

Aug 14 2013

by Libbie Summers

Recipe and Styling by Libbie Summers
Photography by Chia Chong

Always leave them smiling! That’s my dinner party motto. No matter how formal a meal may be, I like to inject a little delicious humor into the finale. Using classic kid’s fare like s’mores and educating them for adults is one of my favorite things to do. It’s fun to see even the most tightly wound dinner guests start giggling like schoolgirls when their licking gooey marshmallow from their fingertips!

What kid food would you send back to school??

Lavender Marshmallows

1/2 cup corn starch
1/2 cup powdered sugar
1 cup cold water, divided
3 (1/4-ounce) packets unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons lavender extract
lavender food coloring

Lightly coat an 8×8 baking pan with non-stick cooking spray and set aside.

In a small bowl, sift together the corn starch and powdered sugar. Use half of the mixture to coat the sprayed baking pan. Set aside.

Pour 1/2 cup cold water into bowl of standing mixer fitted with whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens and absorbs water (about 15 minutes).

In a heavy saucepan over medium-low heat, add the remaining 1/2 cup cold water, sugar, corn syrup and salt. Stir mixture until the sugar dissolves, you may need to brush the inside of the pan with a wet pastry brush if sugar crystals begin to form. Clip a candy thermometer to the side of the pan and increase the heat to medium-high. Boil the mixture, without stirring, until the temperature reaches 240 degrees F (about 8-10 minutes).

Turn on the standing mixer to a low speed and gradually add the hot syrup to the gelatin mixture (pour it down the sides of the bowl and not on the whisk). Gradually increase the speed to high and beat until the mixture becomes super thick (about 15 minutes). Add lavender extract and just the smallest bit of lavender food coloring to tint the mixture. Beat for another 30 seconds or until it’s all incorporated.

Scrape the mixture into the prepared pan. Use a wet offset spatula to smooth the top. Do not cover and let stand at room temperature overnight.

Dust the top of the marshmallows with some of the remaining cornstarch and powdered sugar mixture and use the rest of the mixture to generously dust a work surface with. Turn the marshmallow slab out of the pan and onto the dusted work surface. Using a sharp chef’s knife, cut the square into 4 strips. Then cut the 4 strips into 4 separate squares so you have 16 big thick marshmallows. Don’t worry if you have to squish the marshmallows a bit while you cut them, they spring right back. Toss the marshmallows in any remaining cornstarch powdered sugar mixture you have left. Place on a plate and allow to continue to dry at room temperature. When the marshmallows are completely dry, place in an airtight container. Keep reading for our Adult S’mores Recipe

Makes: 16 Extra-Large Marshmallows

Adult S’mores

(lavender marshmallows and dark chocolate)

6 Lavender Marshmallows (recipe above)
1 high quality bar of dark chocolate, broken into 6 squares
6 graham crackers, broken into two squares each (12 squares)
6 sticks

Push one marshmallow onto each stick and heat until toasty and browned over an open fire (campfire, grill or gas burner). Place one square of chocolate on 6 of the graham cracker square. Top each with a hot marshmallows and another graham cracker. Squish and eat.

Makes: 6


from Salted and Styled

Libbie’s Food Styling Props: Image 1: Shot on old barn wood with the turtleneck of an old lavender cashmere sweater wrapped around another layer of old wood. Lavender tissue paper and a piece of fresh lavender on top. Image 2: Ingredients shot on chalk board with a small wooden bowl, small tin bowl and piece of cashmere sweater. Image 3: Shot on black board with marshmallows on a Juliska serving plate. Old purple medicine bottle with lavender bud from Habersham Antiques Market.


Libbie Summers View More Blog Posts from this Author

Libbie Summers has authored three books, cooked for three US Presidents, and designed more over-the-top and under-the-big-top events than she can possibly remember. Libbie celebrates the every day with food-inspired fun and believes that a coke and a smile really can make you feel good. She first earned her culinary chops below deck as a chef on private yachts— honing her cooking skills under extreme weather and guest conditions. Today, she is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for clients in print, digital and film media. Her work can been seen North and South of the equator for Paramount Pictures, The OWN Network, Condé Nast Traveler, Bon Appétit, Huffington Post, Vogue, Better Homes and Gardens, Elle, People, Garden and Gun, Redbook Magazine, Food Network Magazine and both the livings –Southern and Country.

As one who wears many hats, Libbie also serves as the Creative Culinary Director of Terra’s Kitchen –an innovative meal delivery service sending healthy farm-fresh ingredients and fresh-prepped recipes to subscribers in an eco-friendly manner.

Libbie lives in Savannah, Georgia, with her husband, son, and opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

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